Okay so back step a bit...I have 207 blogs bookmarked on my computer. 207 people!!!! It was getting pretty ridiculous that I was trying to keep up so many...too many. I had a ton for scrapbook, crafts, quilters, bargains and recipes. Ian introduced me to google reader that I can keep track through my gmail account. It is wonderful! I was wanting to do the whole new blogger thing on my blog where it updates who has updated theirs most recently. But then what do I do with the ones that are just bookmarked on my computer that I didn't want to actually add to my blog? It was just getting too hairy. It took me a couple of hours to organize them in google reader, but now it's SO NICE! I highly recommend you doing that and if you have any questions just let me know! And for a quick plug for gmail...if you do not have gmail, you must live under a rock and also have not read Twilight! GET a gmail account, people! None of this hotmail or heaven forbid a yahoo account! And if I haven't already used enough exclamations throughout this tangent...!!!!!!!!!!!!!!!!! There, I feel better!
SOOOOOOooooo, back to the recipe. As I was going through and linking up some of these blogs, a certain post caught my eye. Sharon got it from another blog, who got it from another blog and so on. I tracked it back and this recipe comes from America's Test Kitchen. Ian and I used to watch this show on PBS on Saturday afternoons years ago. I actually found out how to make the perfect boiled eggs on there. No more nasty green ring.
What was I blogging about again? Oh, yeah. PERFECT Chocolate Chip Cookies. I am telling you...delish! I usually stay away from recipes that involve sifting the dry ingredients and all that garb, but this one is not as high matentence as it looks.
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chip
1. Adjust oven racks to upper & lower -middle positions; heat oven to 325. Line cookie sheets with parchment paper.
2. Whisk dry ingredients together; set aside.
3. With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
4. Beat in egg, yolk and vanilla until combined.
5. Add dry ingredients; beat at low speed just until combined. Stir in chips.
6. Roll 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Place formed dough onto cookie sheet, leaving room between each ball.
7. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy.
8. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
**It makes about 14 very large and scrumptious cookies. I cooked mine about 14-16 minutes. I wanted to take a beautiful picture of them, but Ian's brother, Logan, came over and wiped us out. So this is how good they are...they are all gone within 24 hours!